Q:

How does it taste?

A:

If you have ever tasted the wonderful buttery flavor of the macadamia nut, Mac Nut Oil tastes the same. I think it is delicious and the celebrity chefs who have tasted it agree.

Q:

Does Mac Nut Oil need to be refrigerated?

A:

Because of the high levels of anti-oxidants that are found naturally in Mac Nut Oil, it has a shelf life, from time of bottling, of at least 2 years without refrigeration. It does not require refrigeration, but you may if you like. The fact of the matter is, it is so yummy it won’t stay on your shelf for long.

Q:

Australia? I thought macadamia nuts were from Hawaii.

A:

You have a lot of company in that misconception. The nuts are native to Australia and were not cultivated in Hawaii until relatively recently. Read the interesting history of the nut in our MacNut Story section.

Q:

Aren’t all macadamia oils the same? I heard about Mac Nut Oil from a radio show and bought another brand. Unlike the pictures on this site, it was pale yellow. Also it didn’t taste very good and did not have the nutty aroma you describe. What’s up with that?

A:

Other brands we have tried are not even close. Mac Nut Oil is by far the most wonderful macadamia nut oil on the market and it is not just us saying that. Famous chefs agree. One look, one taste, will convince you and you will be hooked on Mac Nut Oil for life. We use a special technique to crush and filter the nuts. The oil never gets heated nor do the machines that press the oil. This preserves the color, flavor, aroma and the high levels of anti-oxidants which give Mac Nut Oil its a long shelf life.

Q:

What is the smoke point of Mac Nut Oil and aren’t there oils with higher numbers?

A:

The smoke point of Mac Nut Oil is 410°F. This high number allows you the flexibility to use Mac Nut Oil at higher temperatures than most oils. While some coconut oils do have a higher smoke point (450°F), it is also very high in saturated fats (91%) – which may be dangerous to your heart. Peanut oil, is about the same, (450°F); and is very high in the pro-inflammatory type of omega-6 fatty acids (33%) as is the case with grape seed oil – 400°F smoke point but 72% of the dangerous omega-6 fatty acids. Smoke point isn’t the whole story either. Some oils form free radicals and trans fats before they smoke.

Q:

If macadamia nuts are so fattening, won’t the oil be too?

A:

Actually no. In fact, all fats and oils have the same number of calories per tablespoon – around 120. The reason people think macadamia nuts are fattening is because they have a relatively high fat content. However, the fats are monounsaturated fats, which are a very healthful fat to have in your diet. And, it is too long a discussion for here, but the body actually burns body fat more efficiently if there is fat in the diet.

Q:

Is the oil high in cholesterol?

A:

All vegetable oils have no cholesterol. What’s more, in many scientific studies, healthful oils, such as the monounsaturated ones found in MacNut oil have been shown to actually improve blood cholesterol ratios.

Q:

Isn’t fat bad for people with heart disease?

A:

Certain fats such as hydrogenated fats and some saturated fats have been shown to be a problem, but not the monounsaturated fats found in Mac Nut Oil. Mac Nut Oil is 85% monounsaturated fatty acids. A review of the clinical studies shows that a diet high in monounsaturated fats, like the Mediterranean diet, has many health benefits. Please see some of the exciting research about monounsaturated fats in our Mac Nut Oil Attributes section. In fact, the Australian Heart Association has given a heart-healthy seal of approval to Mac Nut Oil.

Q:

Everyone tells me that olive oil is the healthiest oil to use. Is that not true any more?

A:

Well, it never really was true, but olive oil was the best we had. Olive oil is far superior to most every other oil out there except Mac Nut Oil. While olive oil is considered heart-healthy because of its 70% monounsaturated fat content, Mac Nut Oil has up to 85% monounsaturated fat, making it even healthier. The main problem with olive oil has always been its instability. Olive oil deteriorates at room temperature and burns, depending on age and quality, at 350ºF or below, which is lower than the temperatures used in baking and sautéing. Mac Nut Oil has a smoke point of 410ºF - significant improvement.

Because olive oil is far less stable than MacNut oil, olive oil needs to be refrigerated and makes it harder to use. The overpowering flavor of olive oil can be another issue for some people. Mac Nut Oil because of its light, nutty and buttery flavor makes it a far better choice for cooking omelets, sautéing delicate flavors, stir-frying, and even baking. However, if you want to use olive oil cold, e.g. in salad dressings or to add after cooking to your favorite Italian recipes, that’s okay. I would highly recommend you make the switch to Mac Nut Oil for any other cooking oil need.

Q:

Why is Mac Nut Oil better than Canola?

A:

So glad you asked. Well, for one thing MacNut oil certainly tastes better. But more importantly, the fatty acid profile is much more healthful. The amount of beneficial monounsaturated fats in canola averages around 60% - a far cry from the 85% in Mac Nut Oil. In addition, canola oil has 23% of the type of omega-6 fatty acids that can lead to inflammatory conditions such as heart disease and arthritis. Mac Nut Oil on average has just 3% omega 6 fats and they are balanced in an ideal (1:1) ratio with the anti-inflammatory omega 3 fatty acids.

Another reason is that canola oil turns rancid (develops free radicals) quite quickly when heated. So, although canola oil has a smoke point of 400ºF it begins to degrade chemically at much lower temperatures. It also develops trans-fatty acids at a lower heat. In fact, canola oil can sometimes start out with up to 4% trans-fatty acids just because of the way it is processed. Please remember that these trans fats (e.g. in margarine and shortening) are the unhealthiest fats in our diets. In multiple studies, canola oil has been shown to lead to fibrotic lesions of the heart, vitamin E deficiencies, and it seems to retard growth. Probably for that reason, the FDA forbids the use of canola oil in infant formulas. Oh, and the “Super Canola” oil (a genetically-engineered mystery substance) has a higher smoke point, but otherwise the same problems as the regular canola.

Q:

How does Mac Nut Oil compare with Flaxseed oil?

A:

It is difficult to compare, because as you probably know, Flaxseed oil is not a cooking oil since it is so fragile that it should never be heated. However, Flaxseed oil is a good source of the helpful Omega 3 fatty acids. If you care enough about your health to use flaxseed oil as a dietary supplement, you will definitely want to use Mac Nut Oil in the kitchen.

Q:

I have heard people mention Grapeseed oil. What is the buzz about?

A:

Tell anyone you know who is interested in grapeseed oil that they have probably only gotten part of the story. Perhaps you should tell them about Mac Nut Oil and this web site. As mentioned above under smoke point, grapeseed oil has is very high in omega-6 fatty acids. We already get too much omega-6 fatty acids in our diets – perhaps 20 times as much as our ancestors did. Using grapeseed oil will only increase that toxic burden. Also, grapeseed oil has only about 20% monounsaturated fats, the ones that give the Mediterranean diet its heart-healthy reputation.

Q:

Should I use Mac Nut Oil as a supplement?

A:

While I can’t say that you should, I can tell you that I recommend 1 tablespoon each day directly out of the bottle to my patients who have obesity, diabetes, heart disease of any kind and even those prone to heart disease or who have a family history of it.

Q:

Can I use Mac Nut Oil cold?

A:

You bet! Mac Nut Oil makes terrific salad dressings and mayonnaises.

Q:

Can I just substitute Mac Nut Oil for any other oil in my favorite recipes?

A:

No problem. In fact, it will be fun for you to watch tired old recipes come to life with a new burst of flavor when you switch to Mac Nut Oil.

Q:

I am seriously allergic to peanuts. Is there any risk that the Mac Nut Oil can be contaminated with peanuts?

A:

Absolutely not. The only nut that is processed in the Mac Nut Oil facility is the macadamia nut, so there is no risk of cross-contamination with any other material.

Q:

I am under the impression that macadamia nuts are expensive, does that mean the oil is too?

A:

Ours is not. Mac Nut Oil is priced competitively with a medium grade olive oil. The reason for the value is that we use only 100% Australian macadamia nuts – the primary source of macadamia nuts. Because of this, we are able to bring in a superior grade of oil at a lower price than the competition. See for yourself in our online store

• Average mono-unsaturate level is 85%, (olive oil is 73%, Canola 58%). Monounsaturated fats (which are helpful) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer per a study on women’s health in JAMA, Archives of Internal Medicine, Vol. 158, pp 41-45, Jan. 12, 1998.

• At 3%, macadamia oil is the lowest of all culinary oils in the polyunsaturated Omega 6 Fatty Acids (olive oil=8%, canola=23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function & inflammation.

• Monounsaturates tend to lower LDL (bad) cholesterol levels but do not change HDL (good) cholesterol levels. Polyunsaturates lower both.

• Mac Nut Oil is 55-67% oleic acid. Oleic acid apparently increases the incorporation of omega-3 fatty acids into cell membranes.

• The U. S. Physicians’ Health Study, published in the June 24, 2002 issue of the Archives of Internal Medicine, reported that of the 21,454 doctors followed for 17 years, the men who ate nuts at least twice a week lowered their risk of sudden cardiac death by 47 percent and reduced risk of coronary heart disease death 30 percent, compared with those who didn’t eat nuts. The positive result is believed to be due to the healthful fatty acid concentration.

• Mac Nut Oil is low in saturated fat (approximately 14%, of which roughly 26% is benign Stearic acid).

• Although the amounts of essential fatty acids are low (as expected in a stable cooking oil) the ratio of Omega 3 to Omega 6 is in the ideal range of approximately 1:1

• Mac Nut Oil is very high in natural anti-oxidants. The natural alpha tocopherol (vitamin E) level is approx. 450 ppm (olive oil is approx. 100 ppm).

• Because of its high smoke point and monounsaturated level, Macadamia oil is least likely to develop the unhealthful trans fatty acids and lipid peroxides when heated.

• Can be used for stir-fry because of its very high smoke point 410º F. (Depending on quality and age, olive oil breaks down at less than 325°).

• Has a very long shelf life due to the high natural levels of mono-unsaturates (that limit the points where oxygen can attack) and antioxidants (that restrict oxidation).

• Suitable for a raw foods diet

• Has the same caloric value as any other oil

• Contains no cholesterol (nor does other oil derived from plant matter)

%Monoun-
saturates in total fat

% Polyunsaturates
in total fat

% Saturated
in total fat

% Stearic
(in total fat, non-
atherogenic)

Smoke
Point

Cooking Oils

Mac Nut Oil

85

3

14

3.7

410º

Olive

70

8

18

3

325º

Canola

61

23

8

2

400º

Safflower (unrefined)

20

78

16

2

300º

Grape Seed

17

72

11

3.2

400º

Walnut

17

58

10

2.5

250º

Coconut

7

2

91

2.5

350º

Supplement Oils

Flax

15

15

12

3.5

N/A

Hemp

18

57

10

2.5

N/A

Configuration

Acids

%

C12:0

Lauric

<0.5

C14:0

Myristic

0.5 – 1.6

C16:0

Palmitic

7.0 – 9.5

C16:1

Palmitoleic

15 – 21

C18:0

Stearic

2.0 – 5.5

C18:1

Oleic

55.0 – 67.0

C18:2

Linoleic

1.0 – 5.5

C18:3

Linolenic

0.3 – 3.0

C20:0

Arachidic

1.5 – 3.0

C20:1

Eicosenoic

1.5 – 3.0

C22:0

Behenic

0.1 – 1.0

• 100% Pure Macadamia Nut Oil.
• Flavor: Soft, nutty
• Color: Golden
• Free Fatty Acids (FFA): < 0.5
• Peroxide value: < 2.0
• Viscosity: Low
• Specific Gravity: 0.915

• The trees are typically sprayed just once per season, although it is the option of the farm

• The nut is protected by a husk and an inner shell

• Both the nut and oil are tested for pesticide residues, and no measurable levels have ever been found. See NRS below.

• Government sponsored program with the primary function of monitoring chemical residues and environmental contaminants.

• Samples of the oil are collected from approximately ten processing plants in New South Wales and Queensland and tested by NRS.

• Mac Nut Oil is in 100% compliance with Australian standards for Multi-Screen residue tests for organochlorines, organophosphates, synthetic prethroids, carbamates, rodenticides, fungicides and herbicides.

• Two herbicides (glyphosate and paraquat), which were not included in the multi-screen residue tests, were not detected.

• All samples were screened for metals including cadmium, mercury, lead and the essential micronutrients copper and selenium. These elements occur naturally and concentrations at reportable levels are not unusual in biological samples, but none were found.